Huevos Rancheros

with cumin-lime slaw

This traditional Mexican breakfast can be easily made at home for a festive breakfast for dinner. Since there are quite a few components, we take 1 shortcut by using canned refried beans.Smarts: Instead of frying the tortillas, we take a healthier approach by broiling them.

Make

Arrange top rack of the oven so it’s 6” / 15cm from the broiler. Turn on broiler. Place tortillas onto a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with some oil and broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).

Heat a saucepan over medium-high heat for salsa. Add cooking oil and then garlic, shallots, and chipotle pepper (if using). Saute for ~1 minute and then fold in crushed tomatoes, chili powder, oregano, and soy sauce. Stir and simmer for ~10 minutes and stir in cilantro.

While salsa cooks, fry eggs in a large non-stick skillet or pan (if using a griddle, set griddle to 325F / 163C). Heat pan over medium heat and then add cooking oil. Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want. Transfer to tortillas. Repeat until all eggs are cooked.

Empty refried beans into a microwave-safe container. Heat according to instructions on can.

Slice avocados. Top tortillas with eggs, salsa and avocados. Serve sour cream, beans and slaw on the side.

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Reviews

Ratings

Original
(68)

Gluten-free
(1)

Paleo
(3)

Vegetarian
(4)

24 reviews

TL;DR: Way too much work for minimal pay off.
There were way too many things going on here. Tortilla was too "chewy" so it was very hard to cut and eat -- maybe I should have used less oil or left it broiling for longer. Slaw wasn't great, but I'm hoping a night in the fridge might make the flavors come together better when I eat the leftovers. And again, the leftover meal will be another ordeal because I'll basically have to start from scratch because the eggs and tortillas wouldn't have kept well in the fridge anyway.

Ended up making this for Sunday brunch. Used store bought corn/chile salsa - SO good. We probably could have skipped the slaw (especially as a morning meal) but everything else was so fabulous. Loved all of the flavors. This meal came together in ~15 minutes for us (again, didn't make the salsa).